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Shuck & Tipple with Oysters South

Additional Information

I once had the pleasure of Shucking oysters for Michael Jackson (not the singer songwriter, but The BeerHunter and  Whisky writer) on one of his Book tours, back in the day.

He signed my book, “Try Oban and Oysters!”I didn’t think much of it at the time as I felt it a strange pairing. Oyster were to have “soft and citrus” alcohols - Wine, beer…Who’s going to drink whiskey with oysters?

It wasn’t until a few years later when I was traveling in the Isle of Skye - off to visit the Talisker distillery. I pulled up into the parking lot I noticed a sign that stated distillery to the left Isle of Skye Oyster farm to the right, 200m apart. As as I stepped out of the car across the wee bridge to traverse the spring water stream from up the hill, I realized that the same spring water that is uses to distill the Whisky also sweetened the salt water of the Bay, to provide a perfect balance for Oysters. The oysters and the whisky share the same environment, which would then make a great pairing. 

When I got back to my pub The Ceili Cottage, I set up a supply of oysters from Ireland, France, Scotland, and England. Once I had those oysters in front of me, I pulled down the matching Regional Whiskies. English whiskey for an English oyster, French whisky for French, Scottish whisky for a Scottish oyster  oyster and to Irish for the two Irish oysters. (Details at www.shuckerpaddy.ca)

I started experimenting. When you put sauce on oysters, one generally pours the sauce on top, over the oyster and you then eat the oyster.  I tried putting whiskey on top of the oyster. The whiskey was over powering, the oyster did not come through and it was not the greatest combination. 

The way I like to showcase oysters the best, is to have them without any sauce at all. To enjoy the Merroir - the true flavour of the region where that oyster came from. I tried having the oyster first, and then sipping whiskey afterwards. Now that flavour combination was fabulous, and I took it back one extra step.

There’s enough oyster liquor (which is the clear liquid of the oyster inside the shell when the oyster is removed) residing inside the shell of the oyster to effectively flavour anything else that gets into it. So I tipped a little bit of the whiskey into the shell of the oyster allowing that sea salt to marry with the malts of the whiskey and sipped it out of the shell. That, my friends, is the best way to enjoy and pair and oyster with the whiskey which I call - Shuck & Tipple

How to Shuck & Tipple

  1. Oyster first - slide the oyster in past your lips - leave a little Oyster liquor behind in the shell.
  2. Two bite chew & aerate - Draw a breath through the mouth, (like in tasting Whisky) to allow the palate to understand what it is tasting.
  3. Tipple a wee dram of Whisky into the Empty Oyster Shell, allow the Whisky to meet the Liquor
  4. Sip Oyster-kissed Whisky from the shell, note the flavours. (Pinky up is proper)
  5. Shuck and repeat as necessary

Here’s a special treat when thinking about oysters south pairing a local oyster for each state with one of their more interesting and locally thought of Bourbons. The salty sweetness of the oyster enjoyed first and followed by that classic bourbon barrel rich vanilla malts and having interesting combinations of local ingredients from each state to produce those Bourbons, Makes a pairing of note. Follow along with my Oyster South bourbon pairings and enjoy exploring the Merroir & Terroir of each state.

ShuckerPaddy’s Oyster South & Local Bourbon pairings 

  • To be enjoyed by Shuck&Tipple –
  • Oyster first, then whisky in the empty shell and sip

North Carolina

1712 bourbon. 100% North Carolina corn, rye, barley.

https://www.seventeentwelvespirits.com

Chadwick creek oysters

http://chadwickcreek.com

South Carolina

Highwire distillery. Jimmy red heritage South Carolina corn whiskey

https://highwiredistilling.squarespace.com

Single Lady Oysters 

http://singleladyoysters.com

Georgia

Savannah 88 Lowcountry Bourbon. Sweet corn and coastal rye

https://savannahdistilling.com

Great Georgia oyster co

https://gaoysters.com

Florida

Saint Augustine Florida straight whiskey. Corn barley wheat.

https://www.staugustinedistillery.com/florida-straight-bourbon

Fiddlers point oysters

https://fiddlerspointoyster.com

Alabama

Dettling bourbon six-grain, all grown in Alabama

https://dettling1867.com/expressions

Murder point oysters

https://www.murderpointoysters.com

Mississippi

Rich Grain distillery. Two whiskey blend. Corn barley rye. & corn barley wheat

https://richdistilling.com

Deer Island oyster Co. Biloxi

https://www.deerislandoysters.com

Louisiana

Sugarfield Spirits Straight Bourbon

https://www.sugarfieldspiritsla.com

Shelley Farms oysters

http://www.shelleyfarms.com

Texas

Balconies bourbon. 100% Texas blue corn

https://balconesdistilling.com

Prestige oysters

http://www.prestigeoysters.com/


And for the rest of the USA…

Maine

Split Rock Distilling - Organic SingleBarrel Straight https://splitrockdistilling.com/collections/spirits

Dodge Cove Marine Farm https://www.dodgecove.com Damariscotta Selects

NewHampshire

Smoky Quartz Distillery https://smokyquartzdistillery.com/products/v5-bourbon/

Fat Dog Shellfish http://fatdogshellfish.com/?fbclid=IwAR0A__ZuJA39Z8xAZfSwAAM9StXaHJ_SHzH8g306rJWbgyO2PFky1YCr374

Massachusetts 

Silversmith Farm Distillery https://www.barrelg.in

Wellfleet Oysters https://wellfleetshell.com

Rhode Island 

Sons of Liberty - Wheated Single Malt http://www.solspirits.com/american-spirits-wheated-single-malt

Watch Hill Oysters https://www.watchhilloysters.net

Connecticut 

Fifth Estate Distillery - Barrel Strength Whiskey https://fifthstatedistillery.square.site/product/Barrel-Strength-Whiskey/72?cs=true&cst=custom

Copps Island Oysters http://www.coppsislandoysters.com

NewYork

Montauk Distilling - Tunney Bourbon https://montaukdistillingco.com/mdco-spirits/f/james-j-gene-tunney-bourbon-whiskey

Blue Island Oysters https://blueislandoysters.wordpress.com

New Jersey

Cape May Distillery - Back Bay Straight Bourbon https://www.capemay-distillery.com/back-bay

Barnegat Oyster Collective https://barnegatoyster.com

Delaware 

Beach Time Distillery - Some Beach Bourbon https://www.beachtimedistilling.com/product/some-beach-malt-whiskey/

Delaware Salts https://www.delawareoysters.com

Maryland

Tobacco Barn Distillery - Straight Bourbon -  https://www.tobaccobarndistillery.com/whiskies/

True Chesapeake  https://www.truechesapeake.com

Virginia 

Chesapeake Bay Distillery - Dr.Stoner’s SmokyHerb Whiskey https://chesapeakebaydistillery.com/collections/spirits/products/dr-stoners-whiskey

Whitestone Oysters https://www.whitestoneoysters.com


California

Redwood Empire Whiskey - Pipe Dream Bourbon https://redwoodempirewhiskey.com

Hog Island Oyster Co https://hogislandoysters.com

Oregon

Eastside Distilling - Burnside Oregon Oaked Bourbon

https://www.eastsidedistilling.com/burnside-oregon-oaked-bourbon

Oregon Oyster Co http://www.oregonoyster.com

Washington State 

Woodinville Whiskey https://www.woodinvillewhiskeyco.com

Taylor Shellfish - https://www.taylorshellfishfarms.com

  • Kumamoto - Bainbridge Yama https://www.bainbridgedistillers.com/yama.html
  • Totten Virginica - Oola Cask Strength https://www.ooladistillery.com/spirits
  • Pacifics - Woodinville 

OlympiaOysterCo. - The Oly 

https://www.olympiaoyster.com

Wishkah River https://www.facebook.com/Wishkah-River-Distillery-181664165253619/ Bourbon to be enjoyed 2 minutes after all Olys 1/2 shells are finished - rest, contemplate Olys…..sip Bourbon 


Alaska 

Port Chilkoot Distillery 

Boatwright Bourbon https://www.portchilkootdistillery.com/#whiskies-spirits-1

Hump Island Oyster Co. https://www.humpislandoyster.com


Hawaii

Royal Hawaii Spirits

https://rhsdistillery.com/mahalo-hawaii-bourbon

Kualoa Grown Oysters https://www.kualoa.com/kualoagrown/

https://www.honolulumagazine.com/why-were-excited-about-hawaii-grown-oysters-from-kualoa-ranch/


Pairing foods just can be very fun and exciting to do with your friends, or at your next trip to the Oyster Bar. Merroir & Terroir - Choose your favourite oyster, choose your favourite whiskey - or try something new! Sláinte

Shuckingly yours, Paddy 

Wine

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The ShuckerPunch

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    Recipes from around the way...

    Roasted Oysters

    Irish Garlic Oysters

    https://www.foodnetwork.ca/recipe/irish-garlic-oysters/15107/.

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    Recipes - Oyster Pan Roast

    Paddy’s One-Pot Oyster Pan Roast

    October - the start of autumn, leaves are tuning, and the weather gets grey, cold, and drizzly. 

    Time to start planing for warm, hearty soups to feed the soul. 

    The Oyster Pan Roast - a truly iconic NYC dish from GrandCentral Oyster Bar - is just the soup that I’m thinking of. 

    Yes, this is a soup, or stew - not a “Roast” in the traditional Cuisine sense of Oven/Dry heat Roasting.

    Rather, Oysters, Heinz Chili Sauce, savoury spices, and cream are  heated in a SteamKettle on the Oyster Bars’ counter - effectively a double boiler - steam cooking the stew in a quick, New York Minute or two. Poured over toast, this hot, steamy stew reminds me of those hallowed halls of GrandCentral. Bring on Winter!

    One cool afternoon in October, I had 36 oysters from Wellfleet Mass, and not a drop of Chili Sauce in my pantry. I wanted to make a PanRoast, while BBQing for the family. This is what was produced - Shuckin’Easy.  

    Paddy’s OnePot OysterPanRoast - serves 1-4 (depending if you want to eat the whole batch or share…)

    • 1 Spanish onion, halved, and sliced thin
    • 1 tablespoon unsalted butter
    • 36 (or whatever you can afford…) plump, medium to large Oysters - shucked, all oyster liquor reserved/saved for the recipe
    • I had Wellfleet, Mass. Oysters for this Picture. 
    • Oysters - EastCoast wilds, Pine Island, or BluePoint Oyster Co.- for that classic NYC finish. These cook very well - firm & plump - You MUST taste one on the 1/2 shell first - to understand the salinity - and adjust the soup
    • Absolutely you may use medium sixes West Coast Oysters - flavours will be deliciously Pacific.
    • (Can use shucked/jarred fresh/frozen Oysters and their liquor - the saltier the better)

    “House Chili Sauce” 

    • 1/2 cup Tomato Sauce - pick a favourite pasta sauce - (Tomato Basil house made)
    • 1tblspoon - dried roasted red pepper & Garlic (ClubHouse spices) or - 1 teaspoon minced garlic, and 1 teaspoon of Chili flakes 
    • 1 tablespoon Worcester sauce
    • 1/4 teaspoon smoked paprika


    • 1/2cup of dry white wine (from the glass that you are drinking from is ok, just a quick blub o wine)
    • 1/2 cup of 10%(half & half) cream
    • Salt & pepper to taste 
    • (Clam nectar IF your oysters/liquor are not as salty as you would wish) or as you will do thins now, save ALL of your Oyster Liquor when you are shucking for future use. -like this)
    • 1-2 slices of buttered toast (your choice of bread - sourdough farmers toast is quire nice)
    1. In a bowl, mix the Chili sauce ingredients together and set aside 
    2. In a medium sized pot melt the butter, and add thinly sliced onions over medium high heat - sweat and cook to Caramelized texture and taste
    3. Add the white wine to deglaze the pot, while the onions are still in there.
    4. Add all of the Oysters and liquor over the Onions, and bring to temp, do not boil!- a light simmer - reduce heat to low
    5. Add the “Chili Sauce”, bring to temp, lightly stirring
    6. Add the cream, and bring to temp.
    7. Oyster should be “ruffling” at the edges - the gills showing - they are cooked through at this point - and the stew can be served. About 5-10  minutes in total
    8. Taste the soup - adjust seasoning as needed - salty, pepper, (hot sauce as you wish- but sometimes nice to leave that to your guests)
    9. Serving - 1 slice of buttered toast on the bottom of a warmed soup bowl. Slotted spoon to retrieve an equal portion of Oysters & onions for each bowl - (as you know someone will comment that they did not get as many oysters as their dining partner…)
    10. Pour the remaining soup over the Oystery Toast, add the second slice of buttered toast on the side, and serve (one slice to dunk, one to find)
    11. IF there are leftovers of the soup - please refrigerated and reheat for breakfast (you probably wont be able to wait til lunch) The Oysters will be perfectly fine, the second time around..)

    Learn More

    Side Note on Oysters and cooking - as an ingredient


    If you are intending to cook Oysters, with lots of sauce and flavours, it is more important to get Oysters that are a) affordable - to get lots and b) of a variety that will be plump under heat - many oysters will shrink to “nothing” once heated. 

    Of the 5 species in NA, the East - C.virginica and the West C,gigas will fit that bill - especially by price. 

    East coasters are salty sweet and are meaty plump 

    Not to pick “favourites”- Maine, Mass. NY, Chesepeake Gulf “Wilds” tend to be best for cooking, as the meats are firm, plump and cost-effective to get lots!

    Westies, tend to have a natural fat tie ness to them and a great Ocean/seaweed vegetal nuance different enough to East Coasters, to impart a different twist to cooked recipes.

    All are great - so pick some with the best price for volume! 

    I suggest volume because - when you cook oysters….there’s never enough

    Also - MUST taste the Oyster on the 1/2 shell first, before cooking - to adjust the seasoning for the finished dish - Oyster salinity can change on the weekly basis - that’s Mother Nature’s doing, and there is No Arguing with Mother Nature!

    Also - Save your Oyster Liquor when shucking

    Shuck in a tray - and what full of liquor, strain slowly into a container and freeze for future use - in cooking 

    • Idea - get very specific with your Oyster Liquor - as with any ingredient - different regions will produce different Oyster Liquor Profiles. 

    Find out more

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